If there is one iconic, low-ABV cocktail to know it’s the Aperol Spritz. Ordering a spritz anywhere from brunch to dinner is an easy way to flex your best take on mindful drinking or gear up for the evening’s bolder beverages yet to come. Either way, the simple drink is a staple behind every bar and an easy cocktail to mix up at home. Last year, VinePair staff writer Tim McKirdy made that serve even easier by researching and developing a strong list of classic cocktail recipes built around the most popular hard seltzers on the market. The list tackles everything from a Paloma to a Negroni, and is even divided by skill level with Basic, Intermediate, and Advanced subcategories. So if you’re looking to simplify your Piña Colada serve this summer, might we suggest repurposing a Pineapple Coconut BON V!V? That said, using hard seltzer isn’t the only way to riff on the classic Aperol Spritz, and simply adding unconventional ingredients like a prickly pear tonic or fresh strawberries is always a great way to mix it up. Garnishing with herbs or freezing edible flowers into your ice cubes will also help you elevate your serve, so don’t be afraid to get creative when it comes to decorating the delicious drink. Of course, the easiest way to boost your serve is to invest in some proper glassware. You wouldn’t serve Champagne in a mason jar (well, actually, maybe you would) so taking the same care to find and plan around the best Aperol Spritz glassware is always a good idea. Read on to discover the best glassware for an Aperol Spritz, as well as our Truly Hard Seltzer-based Aperol Spritz recipe. The Crystal Spritz GlassThere’s nothing like sipping a spritz from a very, very tall glass. While short, footed glasses abound in casual brunch spots, serving drinks at home in a glass with a long, delicate stem is an easy way to really boost your serve. Plus the wide bowl means you’ll have plenty of room for craft ice — or an extra pour — so you can customize your drink to your heart’s content. Made with lead-free crystal, each glass holds up to 16 ounces comfortably and arrives in a set with two glasses. These glasses are undoubtedly the best glassware for an Aperol Spritz and sure to impress any guest come aperitivo hour. Then, once you’ve secured your glassware, read on for our best Truly Hard Seltzer x Aperol Spritz Recipe. How to Make an Aperol Spritz with Truly Hard SeltzerIngredients
Directions
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Lance Winters serves as the master distiller and president of St. George Spirits, a craft distillery in Alameda, Calif., that prides itself on rethinking traditional flavors and ingredients. In his free time, Winters is one of the few distillers in the country roasting and working with California agave. St. George Spirits began as an eau-de-vie distillery, which informed Winters’ process of sourcing and building spirits from the ingredients up. Today, he’s motivated by experiences, not labels, and is equally inspired by sudden smells as he is by lasting memories. The distillery offers spirits and liqueurs that range from a green chile vodka to a California shochu. The company made waves in 2007 when it released the first legal absinthe, and with Winters at its helm, it prides itself on crafting careful, nuanced spirits that recreate a category’s landscape rather than copy its leaders. Nearly a decade ago, Winters released a rum made from 100 percent California sugarcane that he describes as the “natural wine” in an otherwise “Bordeaux-like” rum world. To create it, a complicated experimental process led him to trace his ingredients straight to the source and learn a distilling process that prepared him to eventually take on the agave plant. Currently, he’s been tapped to work on agave passion projects with Mark Crotalo of Crotalo Tequila and the soil scientist Joe Muller, who asked Winters to help harvest and roast nearly 7,000 pounds of California-grown agave. Still, Winters shares his struggles with harvesting, roasting, and distilling agave spirits here in the United States through a refreshingly honest, informed worldview. He recognizes the labor that Mexican distillers undergo to produce agave spirits, and is hesitant to release any of his agave spirits to the public for retail. He also insists that working through agave’s unique challenges makes his team stronger, and details a rare insider’s look into the production of his agave spirits below. [Editor’s note: This interview has been edited and condensed for clarity.] 1. Can you talk about your early background in brewing, and with the U.S. Navy — and how that led to your work with St. George?Yeah, so my time in the Navy was time spent operating nuclear power plants. I trained as a nuclear engineer and was stationed on board the USS Enterprise. With eight reactors, there’s a lot of chemistry, a lot of understanding of physics, and not a lot of great parties. While I was in the Navy, I started brewing beer at home. When I got out, I got a job brewing beer. A friend gave me a bottle of Lagavulin Single Malt Whisky, and it was the first spirit I tasted that I thought was so remarkable — something that transcended just an ethanol experience. It was a story in a glass, and I was completely enthralled by it. I started learning more about whiskey, and I realized that in making whiskey you start by making beer. So that’s what led me to St. George. The way that nuclear engineering influences [my distilling is] when you’re working on a still, you have to understand the nexus of the physics and the chemistry that takes place inside that still, so as you’re changing operating parameters for the still, you know how it’s going to influence the product that comes out. It’s sort of like learning to play a musical instrument and understanding how you’re going to affect the music that’s coming out in the end. 2. How do you approach the idea of distilling creatively? Are you generally looking for a white space or navigating these previous memories that you have, and trying to recreate those experiences in spirits?At the risk of utilizing an overused phrase, it’s a pretty organic process at the distillery. It’s the sort of thing that can be as simple as, I’m out at dinner and I see a flavor combination that gets me going; or, I smell something out in the woods and I’m like, “Oh, my God, I want to capture this.” I think it’s really all about external inspiration. And, there are times where it’s like, “OK, what would this category be like if it was reimagined from the very beginning? How would somebody approach making this product if there weren’t already hundreds of years of tradition behind it? How would we start a brand-new tradition?” We try to stay away from the influences of the past. The only reason we look at what’s been done already is to avoid doing it. 3. Can you talk a little about the St. George California Agricole Rum? Where did you source the sugarcane from, and what was the inspiration and research for that spirit?Initially, I wanted to make rum because I didn’t really enjoy most of the rums that I had had. So I stepped back and thought as an eau-de-vie producer, how would you go about making a rum? When you’re making an eau-de-vie from pears or raspberries, you don’t make it from an extract [or] from a concentrate. You have to get the fresh fruit. In the case of the rum, the “fresh fruit” is sugarcane, it’s grass — we started looking for sugarcane growers in California. The first place that we found was down near Fresno. There was a group of Hmong farmers who were growing it to celebrate the New Year — it was an “eating sugarcane.” We purchased that and started running it through a cane mill. Then, we ended up tracking down a gentleman who was growing cane [near the Salton Sea] with a smaller diameter which [produces] a lot more chlorophyll. So you end up with a really bright, intensely green cane juice and that really bright, intensely green cane juice contributes this incredible funk to the whole thing. Our Agricole rum is to regular rums what natural wines are to Bordeaux. It’s grassy, it’s got a lot of [notes of] black truffle, a lot of dirt, a lot of olives. It’s really, really interesting and I think that funk helps to balance out and anchor tropical cocktails that are made with it. 4. Tell me about working on your first agave project, Agua Azul, with [St. George Spirits distiller and founder] Jörg Rupf. What was it like sourcing and working with the agave?I [worked] with Jörg Rupf 14 years ago. We didn’t know of any sources of agave in the United States so we looked around and we found a distillery that was willing to sell us agave [from Mexico]. We had it cooked, then put into a refrigerated truck to make the trip up to the Bay Area; then proceeded to go absolutely crazy trying to figure out how we would process it. They call [agave hearts] “piñas” but it’s not quite a pineapple. It’s much bigger, and they look more like tortoise shells. They’re heavy, sticky, and full of incredibly long, tough fibers. We broke a lot of equipment trying to process these and ended up getting to the point where we were able to bludgeon them just enough to get some fermentation going. And then we distilled, and it was good, but it wasn’t great. It was probably a little too clean. It was sort of like what we were experiencing on the first goes with the rum: It was bland, kind of boring. It was nothing to be ashamed of, but it was nothing to scream about, either. And it was nothing about the source of the agave. What it turned out to be was about steam cooking versus pit roasting. Think about when you sear something on a grill or when you smoke it; you end up with so much more depth and flavor than if you boil it or steam it. 5. Since then, you’ve worked on a few American agave projects. Can you walk me through the harvesting and roasting of the blue agave used in your project with Mark Crotalo?Jörg reached out and got in contact with Mark Crotalo [of Crotalo Tequila]. On his property down in Temecula, [Mark had] amended the soil and planted a bunch of agave. We had that harvested, then brought up to a farm up in Winters, Calif., where [his team] had dug a pit for us, lined it with stones, and then filled it with a mix of oak and eucalyptus. It was about a three-day pit roast, and then all that agave was delivered to the [St. George] distillery. We were still trying to figure out exactly how we were going to process it, but my thought was that we should use our sugarcane mill. It’s a roller mill. We could press off all the juices from the agave, and then ferment it. And that’s what we did. We ended up with a relatively small amount of really, really beautiful, lovely, smoky agave spirit. And it had so much more depth and so much more complexity than the stuff that had been steam cooked. 6. Do you have any plans for Agave American spirits that might hit the market soon?I’m really torn. It’s a very difficult spirit to distill, so working on that helps us at St. George hone our skills as distillers. We’re always looking for opportunities for personal and professional growth, and agave provides that in spades. As far as actually releasing it, I know that we’re going to release some for a benefit for the group YIIN, Yolo Interfaith Immigration Network. What’s kind of problematic for me, while I love making this stuff, is I feel like selling it becomes a form of cultural appropriation. And the United States is a tremendous act of cultural appropriation –– a cultural melting pot is another word for that, a much nicer way of saying it. And we would be nothing if it weren’t for the assimilation of all these different cultural things. But the people in Mexico who make agave spirits bust their asses to do so, and the last thing that needs to happen is for a bunch of gringos north of the border to come in and start trying to take that business. So, we’ll continue to make it, we’ll continue to have fun with it. But I think if anything, we’ll serve it by the glass at the distillery. 7. What are your favorite Mexican agave [spirit] brands, whether that be for tequila or mezcal? Are there any brands you think our readers should look out for?One that rises to the top of the pack for me is this small distillery in Oaxaca called Gracias a Dios. And they’re not only great people, they make great products, and they’re also doing things differently. They’re replanting a lot of agave as they harvest, [because] they’re concerned with sustainability. They are also artistic about things: They have a beautiful gin that they’ve produced with agave as a base and it’s got 33 different botanicals representing the different states of Mexico. It’s a really layered, beautiful mezcal-based gin. I love it when somebody is honoring tradition, but they’re also striking out on their own. To me, that’s what being a new distiller is all about. Being somebody who’s popping onto the scene now, you’re not duty bound to follow traditions. The article Lance Winters, Nuclear Engineer-Turned-Distiller, Is Experimenting With American Agave appeared first on VinePair. Via https://vinepair.com/articles/american-agave-spirits-lance-winters/ Via https://vinology1.weebly.com/blog/lance-winters-nuclear-engineer-turned-distiller-is-experimenting-with-american-agave Grant’s Whisky in Girvan, Scotland has a unique approach to maintaining a competitive advantage. The brand recently employed a dog to help inspect its wooden casks. The distillery hired Rocco, an 18-month-old cocker spaniel specifically trained by Stuart Phillips of B.W.Y. Canine, to detect irregularities and imperfections in the wood. A second dog, Bran, was trained at the same time. In a press release, Phillips noted the classified nature of the operation: “It’s the first time such dogs have been trained to carry out a detection role like this and I’ve had to go it alone, in secret.” Scientists estimate that a canine’s sense of smell is tens of thousands of times more acute than a human’s. Dogs become expert canine sniffers through extensive training, and they are usually trained for one specific scent profile. Typically specializing in narcotics or explosives, recently we’ve seen them using their noses to detect cork taint and Covid, and now to inspect whisky. Being a natural product, the quality of the wood used in the casks can have a significant impact on the Scotch being produced. As the spirits are infused with the flavors contained in the wood, any inconsistencies can affect the quality of the whisky aging inside. Grant’s Distillery believes that the attention to detail paid by the well-trained woofer and his supervisor, Mr. Wooff (that’s really his name) will help the brand maintain its top shelf status. Rocco can be seen cruising quickly around the distillery sniffing pallets of casks in a video released by Grant’s. Not only is it an ingenious way to make Scotch even better, we always think it’s a great idea to bring a furry friend to work. The article Very Good Dog With a Nose For Whisky Is This Scottish Distillery’s Cask Inspector appeared first on VinePair. Via https://vinepair.com/booze-news/dog-inspecting-scotch-whisky-casks/ Via https://vinology1.weebly.com/blog/very-good-dog-with-a-nose-for-whisky-is-this-scottish-distillerys-cask-inspector Certain wine grape varieties come onto the scene and strike international gold (think: your Cabernets, Merlots, and Chardonnays). Others, such as Carignan, have had a bit of a tougher time. Despite its longstanding history in France’s soils, this hearty grape had garnered itself a pretty bad rep among industry folk and vignerons alike. High yields, low- quality fruit, and a reputation for astringency caused it to be ripped out and replaced with easier-to-farm varieties, as well as those that could garner a heftier price on the international market. However, reputations come and go, and Carignan is finally beginning to get the love and recognition it deserves. After a long history spent in the shadows of Grenache, Syrah, and other regional grapes, this “workhorse grape” is finding its moment in the spotlight among winemakers, industry professionals, and consumers alike. So what’s changed? VinePair spoke with six growers, distributors, and other industry folks to get some answers. Global Insight on Carignan’s HistoryCaroline Conner, Master of Wine (MW) candidate and founder of Wine, Dine, Caroline, a virtual wine tasting and education platform, is based in Lyon, France — not too far from Languedoc-Roussillon, where much of the world’s Carignan is cultivated. “Carignan is widely planted and predominantly used as a blending grape for low-quality, mass-produced reds,” she says, citing that plantings are continuously declining due to a newfound “quality-over- quantity” mentality among growers. She notes that the grape is commonly used to add volume to blended wines, though when the fruit hails from old vineyard sites with lower yields, it can achieve greater quality. Ivonne Nill, trade liaison for Hispanics in Wine and MW candidate, explains that, during the 1960s, Carignan was actually the most planted variety in France, though overcropping led to exploitation. “By the 1980s, Carignan became the most common victim of the EU’s Vine Pull Scheme,” she says. The EU actually provided vignerons with financial incentives to replace Carignan with more fashionable varieties. “As evidenced by wine textbook quotes — for example the ‘Oxford Companion to Wine’ referring to Carignan as ‘the bane of the European wine industry’ — it never garnered many fans,” she says. The grape was additionally cited by the book as being “distinguished mainly by its disadvantages.” Chilean winemaker Luca Hodgkinson explains the grape likely arrived in the country around 1928, after a massive importation of grafted vines came into the country from California. “However, the real impetus [of its plantings] came after the earthquake of 1939, as part of a strategy to promote production,” he explains, revealing that Chile’s Department of Oenology of the Ministry of Agriculture chose to import French stakes of Carignan to improve the characteristics of the wines from the Maule Valley. “Pais was poorly sold, and they saw a potential for added color, acidity, and structure in Carignan that the Pais lacked,” he explains. However, most of the fruit was planted in low-lying areas laden with water, which yielded worse results than cheap Pais. Rebekah Wineburg has found Carignane (spelled with an additional letter e in California) among the oldest vineyards with which she works in Mendocino, Contra Costa, and Lodi. Although she’s unclear on how it got there, she assumes that the grape was chosen by Italian and Portuguese farmers for its “dependable” nature and its “generous production” for use in jug wines. Wineburg notes that Carignane requires a warm, Mediterranean climate, making it suitable for growing in her part of the world. Old Way or No WaySo with a reputation for high yields, austere tannins, and rather low quality, why work with such a variety? The short answer is patience. Hodgkinson notes that as Carignan’s vines age and production slows down, their yields go down, and, in turn, fruit quality improves. Wineburg echoes this, calling the grape’s yields “somewhat anonymous” for the first few decades of its life, yet once peak maturity is reached, Carignan transforms into something completely different. “The vines produce clusters of dark, structured, but not overly tannic berries, full of flavors of red fruits, herbs, earthiness, and good acidity that make for fresh and bright wines,” she says. Anthony Lynch says that his company, Kermit Lynch Wine Merchants, first imported Domaine de Fontsainte’s Carignan-based red blends from Corbières back in 1979, and continues to import the bottles today. Domaine d’Aupilhac was one of the early pioneers of Carignan. “It suffered from a terrible reputation after decades of overproduction in the Languedoc — its propensity to give high yields made it a perfect candidate for intensive farming in the flatlands, where it was typically overcropped for the mass production of bulk wine,” he says. Exactly one decade later, Kermit Lynch began working with Sylvain Fadat of Domaine d’Aupilhac, describing the estate’s old-vine bottling as “an awakening to many who thought poorly of the variety,” Lynch says. These bottlings proved that Carignan could make serious, complex, age-worthy reds, so long as it was pruned back significantly to lower yields. Lauren McPhate, director of sales at Tribeca Wine Merchants, concurs, calling Domaine d’Aupilhac’s expressions the “golden standard” for the variety. “[Fadat] explained to Kermit in his first visits that he practically had to massacre the vine when pruning it in order to curb production!” he exclaims. Domaine d’Aupilhac’s Carignan comes from 70-plus-year-old vines on the marl slopes of Montpeyroux, which Lynch deems as a benchmark for the variety. Flying SoloThis leads to the next question: When it comes to old-vine fruit, should it hold its role as a blending grape or have a moment to shine on its own? According to Wineburg, both. In her Testa Vineyard Old Vine Field Blend, Wineburg blends Carignane with Zinfandel, Petite Sirah, and Grenache, explaining that the goal with this wine is to represent the overall character of the vineyard, not each variety on its own. When vinified this way, Wineburg finds that Carignane brings bright acidity and medium tannins to the blend, which beautifully counterbalances the jamminess of Zinfandel and the aggressively tannic nature of Petite Sirah. On its own, Wineburg vinifies a rosé of Carignane from 100-year-old, dry-farmed grapes in Contra Costa. “The more I work with Carignane, the more fascinated I become by it,” she explains. So much so, she will be adding another Old Vine Carignane cuvée from Lodi to her lineup next year. However, not everyone is as passionate about the variety. “I wouldn’t seek it out [on its own] unless it’s recommended to you by a trusted source,” says Conner. She suggests seeking out light, fruit-driven expressions from AOCs like Minervois and Corbières, as these wines generally use similar vinification techniques (carbonic maceration) as the wines of Beaujolais. Prime ConsumerTake it from the pros: If you love Gamay, Carignan might be your next favorite grape. “If you like basic Beaujolais, you might enjoy these,” says Conner. Lynch agrees, citing the use of whole-cluster vinification on Carignan as “perfectly suited” to the variety. “It gives the wines a surprising lift and freshness, almost like a southern Beaujolais,” he says. McPhate describes Carignan [non-carbonically macerated] as a wild, slightly more funky or gamey version of Syrah. “It’s a full-bodied red with lots of structure, but there’s often something a little barnyard about it — especially southern French examples,” she says. McPhate says that she’d recommend the variety to natural wine drinkers looking for something “old school.” She also adds that Carignan can be a great value proposition. “You can get a full-bodied, unique, and densely textured Carignan for well under $20,” she says. Nills finds that when vinified at the hands of judicious winemakers, Carignan-based wines are somewhat of a “halfway point” between Gamay from Beaujolais and Loire Valley Cabernet Franc, marked with the weight, body, tannins and meaty edge of a Northern Rhône Syrah. “I’d recommend the carbonic Carignan versions to lovers of dry Lambrusco, Beaujolais, or Côtes-du-Rhône wines,” she says. “For the fuller-bodied, tannic, more brooding versions of the grape, I’d recommend it to guests who love Northern Rhône Syrah, wines from Priorat, Petite Sirah, or Italian reds like Sagrantino or Aglianico.” Just a few weeks back, McPhate tasted Wineburg’s Post & Vine Old Vine Red Blend and was hooked. “I found it to be super clean, fresh, fruity, and the perfect partner for pizza. It was so delicious,” she says. Nill recommends “bright, zesty, and crunchy” expressions from Two Shepherds — one 50 percent whole cluster and one carbonic, with each clocking in at 12.5 percent ABV. Future of CarignanSo what’s the future of Carignan, both in the vineyard and on the market? Hodkginson sums it up best: “As with all grapes, Carignan’s future will be directly proportional to the ability of the growers to plant it in an adapted manner and according to the grape’s characteristics,” he says. Lynch agrees. “I think the future is bright, and people have taken note of the variety’s potential,” he says. He notes that he’s seen more expressions of the grape — both varietally and blended — on the market today. “It is beginning to shed its reputation as a workhorse grape meant for bulk wine as producers learn how best to treat it,” he says. Lynch additionally explains that climate change could play a huge role in the grape’s future success, as it is a resilient variety that can withstand extreme weather conditions, such as droughts and heat waves. However, not everyone is so optimistic. “Carignan was planted for volume and bulk, and these days, that’s not [what’s in demand] anymore, so if a winemaker were replanting a vineyard, they wouldn’t choose to replant with Carignan,” says Conner. She adds that old vineyard sites of Carignan will continue to get better and rarer and deems the grape’s cultivation as a “long game to get anything great out of.” But some remain hopeful. “I dearly hope that the future of Carignane is bright, and that no more of the heritage vineyards are pulled out to be planted to more modern and fashionable varieties,” says Wineburg. She says that as the world gets hotter, Carignane has the potential to become even more valuable, and notes that Carignane’s old vines have well-developed root systems and large reserves in their wood, allowing the vines to weather the changing climate. Above all, it’s the curious and open-minded time that we’re living in that leaves her optimistic. “More and more winemakers and wine drinkers are rediscovering Carignane,” she says. Wineburg affirms her love for old varieties, as well as the authenticity and honest character they reveal in the wines they make. “[These grapes] stay true to their origins, and I will do my part to ensure the future of Carignane.” The article Love Gamay? Here’s Why You Should Be Paying Attention to Carignan appeared first on VinePair. Via https://vinepair.com/articles/carignan-underrated-wine/ Via https://vinology1.weebly.com/blog/love-gamay-heres-why-you-should-be-paying-attention-to-carignan Whether you live in an adorable studio apartment or are still trying to carve out a real living room somewhere in New York City, we know that wine storage can be a frustrating issue. That said, we’d be remised if we didn’t suggest the true and steadfast luxury of owning a real wine fridge, especially a temperature-controlled one and small enough to fit inside your coat closet, we understand that that’s not always the most viable ask for every wine lover. Instead, most oenophiles have to get creative when it comes to collecting and storing wine. It’s not enough these days to simply boast a wide collection with everything from Barolo to Blaufränkisch, because there’s no use in stacking wine crates only to have those wines spoil or take up too much room in your kitchen corner. This has led many retailers to get creative, and today gold Mid-Century modern wine racks are as popular as stackable options you can constantly adjust to your own storage needs. But perhaps these options are missing the point, because a huge part of collecting is actually showing off your collection, and without the proper wine rack, your bottles may get skipped over. So to ensure you never miss another opportunity to truly impress, check out this Mountable, Baseball Bat Wine Rack for a wine rack you truly have to see to believe. Your guests will be stunned when they see your bottles stacked up and secured on this baseball bat. Not only is this piece a total showstopper, but it’s also the perfect way to ensure that your friends never ignore your prized collection again. With wall-mounting capabilities, this unconventional wine rack is also a great space saver, as you can easily mount it up off the floor and out of harm’s way. From there, rotate through a few bottles to display every time you entertain, and you’re sure to never tire of displaying your collection. The wine rack makes a great gift for every sports fan or quirky wine lover, so make sure to act quickly before it sells out! The article How to Store Wine Bottles on a Baseball Bat appeared first on VinePair. Via https://vinepair.com/picks/how-to-store-wine-bottles-on-a-baseball-bat/ Via https://vinology1.weebly.com/blog/how-to-store-wine-bottles-on-a-baseball-bat Of all the clear spirits, unaged mezcal makes the strongest case for enjoying neat. The depth of flavors delivered by different agave varieties coupled with the rich smokiness acquired during production equate to fantastic complexity. But such character comes with something of a cost. Like a peated single malt or a high-proof whiskey, by no means is mezcal the easiest first step on a spirits exploration. For those yet to take that plunge, or anyone looking for a new spin on their favorite mixed drinks, one of the best ways to become acquainted with mezcal is via cocktails. These nine bottles are a great place to start. Ojo de Tigre Mezcal ArtesanalThe smokiest of all the bottles on this list, a little goes a long way with Ojo de Tigre. Fans of heavily peated whiskey will enjoy it mixed as a supercharged Marg, and its pronounced profile allows it to be used as a smoky modifier. We rinse a chilled coupe glass with a splash and then pour in a bone-dry Martini. Average price: $35. Del Maguey Vida Mezcal ArtesanalThe bold smokiness of this bartender staple ensures it’ll never get lost in mixed drinks. Given its flavor skews closer to fire than fruit, we enjoy it in cocktails with similarly bold, competing flavors. Start with a mezcal Negroni. Average price: $36. Ilegal Espadín MezcalIt’s tempting to describe this as a workhorse mezcal but that should only be taken as praise for its versatility and attractive price point. Mix it in pretty much any mezcal cocktail you can imagine and this expression will hold its own and even sparkle a little. Average price: $38. El Silencio Mezcal Artesanal EspadínPrepare your palate for red berries, dark chocolate, and faint whiff of scorched earth. With such complexity, all signs point to stirred, spirit-forward drinks here. Average price: $38. Gracias a Dios Mezcal Artesanal EspadínLight tropical fruit mixes with earthy smoke on the bright and lively palate of this Espadín mezcal. While the flavors are pronounced, its light texture benefits from shaking with agave and lime, and enjoying as a Tommy’s rather than a standard Margarita. Average price: $41. GEM&BOLT Damiana Mezcal ArtesanalThe botanical character of this damiana-infused example leads the mind to unexpectedly wander to gin. On a hot summer day, this mezcal pours perfectly with tonic or soda. For a spirit-forward option, stir 2 ounces with ¾ ounce dry vermouth and ¼ ounce olive brine. Dirty Martinis never tasted so good. Average price: $47. Vamonos Riendo MezcalMade from Espadín and Tobalá agave, this Ensamble shines bright with bold, fruity character, and offers just a suggestion of smoke. But for its price tag, this would be a tempting option as our go-to Marg mezcal. Instead, Vamonos Riendo is one to savor for special occasion cocktails. Average price: $60. Best Mezcal For MargaritasMontelobos Mezcal Artesanal EspadínThis rich, balanced all-rounder hits all the right notes. Each sip serves fruit, flowers, savory notes, and spice — everything we’re looking for from mezcal, and the ideal profile for pitch-perfect Margs. As mezcal prices go, it’s also a bargain. Average price: $40. Honorable MentionSanto Puro MezquilaWe’re big fans of the split-base tequila-mezcal Margarita. This option allows you to make that cocktail from one bottle of liquor rather than two. Its aromas are admittedly a little perplexing, ambling into neither of the agave spirits’ realms. But that doesn’t matter when the destination is cocktails and the palate more than nails the brief. Average price: $51. The article The 9 Best Mezcals for Cocktails appeared first on VinePair. Via https://vinepair.com/buy-this-booze/9-best-mezcals-cocktails/ Via https://vinology1.weebly.com/blog/the-9-best-mezcals-for-cocktails With just a century of production under its belt, Japanese whisky is still a relatively new category. Following a series of awards that brought an international focus to the style, interest in the country’s whisky offerings has grown exponentially over the past few years. As Japanese distilleries fight to keep up with the growing demand and a new set of regulatory guidelines, two companies, Nikka Whisky and Suntory Whisky, continue to dominate. And while many smaller craft distilleries have come on the market, Nikka and Suntory’s influence in Japan’s whisky industry is undisputed. But how do these two formative Japanese whisky brands compare? Read on for the difference between Nikka and Suntory. OriginNikka and Suntory’s histories are linked, originating from the entangled relationship between two pioneering men, the company’s respective founders — Masataka Taketsuru and Shinjiro Torii. Torii, who honed his skills in blending and mixing Western-style liquors during a pharmaceutical apprenticeship, opened Yamazaki, Japan’s first whisky distillery, in 1923. But it was Taketsuru, a talented chemist and distiller with a mastery of Scotch production, who was hired by Torii to run the distillery. After a decade at Yamazaki, which ultimately became known under the name Suntory, Taketsuru branched out on his own and opened the Yoichi Distillery in 1934. In 1940, Taketsuru released his first whisky, named “Nikka,” under Dai Nippon Kaju, meaning the “great Japanese juice company,” a reference to the apple products he made prior to launching his whisky business. Taketsuru officially changed the company’s name to Nikka Whisky in 1952. ProductionFrom the beginning, Japanese whisky has been heavily influenced by Scotch whisky traditions, made with double- distilled malted barley (and other cereal grains), often sourced from Scotland, and sometimes peated, then aged in wood for a minimum of three years. But Japanese whisky also has its own distinct characteristics: Whereas some Scotch may include blends from more than one distillery, a lack of collaboration among Japanese distilleries results in each retaining its own unique style. The Japanese also sometimes employ a special type of cask to age whisky made from mizunara oak. To generalize, Japan’s whiskies are often described as being more delicate and less smoky than Scotch, but even these traits can vary. When it comes to Nikka and Suntory, both brands have a wide range of whisky expressions, and in past years have expanded their offerings to include gin and vodka. FlavorFor VinePair’s 15 of the Best Bottles of Japanese Whisky, writer Jonah Flicker describes Suntory Toki as “bright and citrusy, if perhaps a bit thin.” Also from Suntory, Yamazaki 12, a gateway Japanese whisky, is aged in several different casks, including mizunara, and shows “notes of tropical fruit and dry spice on the palate.” The Hibiki 21, a rare gem of a bottle that commands a hefty price, receives high marks from Flicker for its “rich sherry notes and a touch of smoke.” Flicker touts Nikka Coffey Grain as a “grain whiskey [that] will appeal to bourbon lovers,” while Nikka From the Barrel, a blend of more than 100 malt and grain whiskies, is just as smooth “as any single malt.” Use in CocktailsWhen using Japanese whisky in cocktails, a natural place for bartenders to begin is in the classic Highball, a drink that combines just two ingredients — whiskey and sparkling water — over ice. But the cocktail’s simplicity can be misleading. As Kat Odell for VinePair explains, the Japanese Highball can be “deceptively complex,” requiring bartenders to take every detail into consideration, from carbonation levels to the whisky’s proof. For her Highball creations, Kelly Verardo, the brand bar manager at Osteria Morini, opts for Suntory Toki, praising its low-bodied profile and citrus flavors. When it comes to Nikka, Verardo is happy to sip the whisky on its own, but adds that when subbed in for the traditional rye, it makes “a nice touch on a Manhattan riff.” Why the Pros Love EachVerardo praises Nikka and Suntory “for their excellent quality,” noting that they “always make the ‘best-of’ lists.” For Verardo, the brands offer a wide range of products worthy of a deep dive: “Like with Scotch, it’s about experimentation and finding which one suits you best.” The article The Difference Between Nikka and Suntory Whiskies, Explained appeared first on VinePair. Via https://vinepair.com/articles/nikka-vs-suntory-whisky-explained/ Via https://vinology1.weebly.com/blog/the-difference-between-nikka-and-suntory-whiskies-explained There’s never been a better time to be a bourbon lover. America’s favorite whiskey has gone truly global, with millions of bartenders brainstorming the next creative serve. However, while it’s seemingly omnipresent, there’s one place the drink remains a stranger: the dinner table. Yet food pairing is a pervasive field, and scattered tips for serving wine, beer, or even sake abound –– so what about bourbon? Its flavors are just as ripe for pairing, especially when you’re working with a liquid like Bulleit Bourbon. Every bottle of Bulleit Bourbon begins with a gentle spiciness and smoothes out to maple, oak, and nutmeg tones, making it the perfect prompt for menu planning. Of course, it’s important to note that proper food pairing is a mix of amplifying tasting notes, textures, and the diner’s overall experience. If you’re working with a liquid like Bulleit Bourbon it’s important to identify the different flavors you want to highlight. To make things easier we’ve divided our guide up by key flavors you’ll find in every bottle of Bulleit Bourbon and the best ways to highlight each. Read on to explore this famous spirit and learn how to serve it with your favorite foods. Tasting Note: Smoky CharFor the beginner, there’s one obvious place to start, and it involves heartily grilled proteins. “Bulleit and barbecue has always been one of my favorite food pairings,” explains Adam Geissler, Bulleit’s cultural ambassador for the Northeast. Adam grew up in Kentucky, surrounded by the spirit of Bluegrass. After two decades of building successful restaurants and bars, he knows a thing or two about combining great food and spirits. “A smoky char is a natural component in both BBQ and whiskey,” he adds. “These similar notes play very well off of each other. Bulleit Bourbon gets this quality from the charred new white oak barrels that it rests in.” The elegant corn and rye-laced distillate typically matures between five and eight years in the flagship orange-labeled bottle. For the Bulleit 10 Year, age is extended to between a decade and 15 years. Incidentally, barbecue is also something that requires time and patience to perfect, although, thankfully, its brilliance can be realized over a few days of slow-roasting. “Barbecue and bourbon create a harmonious, complex taste profile and work so, so well together,” Geissler says. Specifically, he recommends the flagship bourbon with pulled pork or a St. Louis-style racks of ribs. The 10 Year finds its foil in a tender cut of brisket, while Bulleit Rye holds a nice dry finish that contrasts beautifully against “wet” styles of barbecue such as what you may find in Memphis. Tasting Note: Toffee and VanillaOnce you’ve mastered barbecue, it’s time to move into the more nuanced tasting notes that can complement sweeter dishes. Part of what makes spirit tasting so exciting is the skill it takes to identify discrete flavors and trace them back to the distillate’s ingredients or production. For example, take a second to sit with a sip of Bulleit Bourbon and note how the flavors transform on your palate. Any initial spiciness will melt away into the bourbon’s long, satiny finish that imparts a final light-toffee flavor. Alternating between this sip and a bite of homemade toffee will intensify those final flavors, and provide a key lesson in true bourbon tasting. Perhaps this is why Geissler can hardly contain himself, and eagerly notes: “My all-time bourbon and food pairing has to be a nice, neat glass of Bulleit 10 Year with a sumptuous bread pudding. It always reminds me of home in the Bluegrass. Bulleit has a wonderful sweetness to its finish — especially the 10 Year, where toffee and vanilla notes collide in harmony with any sweet component of food.” Try the liquid for yourself with any combination of sticky toffee pudding, Crème brûlée, or even a vanilla butter blondie for a truly decadent tasting experience. Tasting Note: Oak & Baking SpicesFor the wine connoisseurs who remain skeptical about replacing grapes with grain at mealtime, an important public service announcement: “Bourbon can offer the same oaky notes that you find in your favorite wines,” Geissler reminds us. It’s even more versatile than wine if you consider cocktail combinations, where you can dial in specific flavors as desired. “Wine is delicious but lacks the ability for its flavors to evolve or work with other liquids like Bulleit Bourbon does in cocktails,” Geissler adds. To boost the spirit’s oaky notes look for cocktail recipes that play off an oak barrel’s natural flavors, and feature ingredients like almond liqueur, nutmeg, or baking spices. These will pair well with savory, buttered breads like biscuits or loaves of pumpernickel, and set a great stage for an eventual neat pour. Bourbon served neat or in a cocktail made with amaretto (think Almond Old Fashioned) will always complement your favorite board and bring out any nutty, smoky tastes in cheese. Prime examples include Manchego, cave-aged Gouda, or even a slice of Brie –– especially when garnished with roasted pecans or walnuts. Part of why Bulleit and Brie is a match made in charcuterie heaven is due to the bourbon’s rye spices, which cut through the soft cream and match the more nuanced flavors that arrive in the cheese with age. “Bulleit Bourbon has one of, if not the, highest rye contents in its mash bill [the cereal grains used to make up the fermentation process in making whiskey]. Because of this you get a wonderful bouquet of baking spice in our whiskeys,” Geissler says. “The complexity and lack of flatness makes for an ideal candidate to pair with food.” But you don’t have to take his word for it. Bulleit has spent more than 30 years building trade partnerships with some of the finest chefs and bartenders in the business. This has resulted in innovative collaborations across the globe, and a multitude of dynamic food pairings. So during your next visit to a trusted local watering hole or restaurant, ask the hard-working professionals how they arrive at their own perfect pairing with Bulleit. Or explore your own flavors at home. You’ll soon find that discovering your favorite combinations is the best kind of research. Who doesn’t want to raise a glass to that? This article is sponsored by Bulleit Frontier Whiskey. The article How to Pair Bulleit Bourbon With Everything from Dinner to Dessert appeared first on VinePair. Via https://vinepair.com/articles/how-to-pair-bulleit-bourbon-with-everything-from-dinner-to-dessert/ Via https://vinology1.weebly.com/blog/how-to-pair-bulleit-bourbon-with-everything-from-dinner-to-dessert This episode of “Wine 101” is sponsored by Barefoot Wines. At Barefoot Wines, we believe life is more fun when we’re together. That’s why Barefoot has something for everyone, with a diverse collection of delicious, refreshing wines that are sure to have you reaching for another sip. Looking for a smooth, silky Pinot Noir? How about a bright, juicy Riesling? Need some bubbles for your brunch? Whatever your taste, Barefoot Wine has you covered. Head over to barefootwine.com and use our flavor profile tool to find your perfect match. Barefoot Wine: Get Barefoot, and have a great time. Click here to purchase wine brands discussed on Wine101! Get 15% OFF when you purchase $75 or more. Shipping restrictions vary by state. In this episode of “Wine 101,” VinePair tastings director Keith Beavers discusses the origins of Moscato. Beavers explains that Moscato comes from a family of grapes called Muscat, and explains the differences between the two distinct categories of Muscat: Muscat Blanc à Petits Grains and Muscat of Alexandria. Beaver explains that Muscat Blanc à Petits Grains is one of the oldest — if not the oldest — grape varieties in the world. This particular grape produces a strong aroma, whereas Muscat of Alexandria is known mostly for its sweetness. Listen or read on to learn more about the past and present of this often misunderstood grape. Listen OnlineOr Check out the Conversation HereKeith Beavers: My name is Keith Beavers, and I mowed the lawn for the first time in 30 years. I’m not good at it. I need help. What’s going on, wine lovers? Welcome to Episode 18 of VinePair’s “Wine 101” podcast, Season 2. My name is Keith Beavers, and I’m the tastings director of VinePair. And you are very cool. OK, this is a big one. It’s a little bit crazy. Everyone’s confused about it all the time. I was confused about it for a long time. Moscato, Moscatel, and Muscat. What is this stuff? We got to talk about it. Sometimes, I think about what it was like for me when I was coming up in wine. I was obsessed with it, and I felt like I had to know everything about it. There were times when I saw a subject matter, a grape variety, or a family of grapes, and it overwhelmed me so much that I would just ignore it. I would ignore it for a long time, but when I finally got around to it, I understood it. This is the reason why I even do this whole thing, “Wine 101,” and teaching about wine, because I know what it’s like to be confused about a thing in wine. This episode here is one of those subjects that confused me for a long time. I thought, what is going on? It’s insane and it’s a little confusing even right now as I’m talking about it to you. This subject is a grape or a family of grapes called Muscat. The word Muscat is not the original name for this grape. This grape has been around forever. It’s believed that this is the oldest wine grape ever cultivated by humans. I know we talk about how old Pinot Noir is, but I never said that it was the oldest. I just said it’s very old. Muscat is probably the oldest variety cultivated. Since it was probably the oldest grape cultivated, that means that it has been hanging out in the Mediterranean for so long, traveling all over the Mediterranean and then across the world. It has mutated so many times and has had cross-pollination with other varieties. The Muscat grape family is huge. It is one of the largest grape families out there. Not only that, Muscat grapes are yellow, but they can also be pink or black, which in the wine industry or wine world, black is basically red wine grapes. And even crazier is that from vintage to vintage, it can slightly change in color. That’s how old all these things are. It’s just nuts. The wines that are made from the Muscat grapes are often going to be sweet. Sometimes, they’re dry, but they’re often sweet. Sometimes they’re even bubbly, no matter what color they are. Almost every country that makes wine has some form of Muscat grape wine. Now, this is where things get really confusing. For our purposes, here in this episode, there are two distinct varieties of Muscat. Throughout the world, they either use one or the other or both. Depending on the country’s language, the history of the grape there, it has its own name. You could be drinking wine made from the Muscat grape but it’s a wine called Zibibbo. It’s a progeny of the Muscat grape, of one of these big two. That’s where the confusion lies, is everyone has their own style but all comes from two distinct varieties. One is Muscat Blanc à Petits Grains, and we’ll get to that in a second. The other one is Muscat of Alexandria. These are the two most known and used Muscat grapes. These are also the two that have spawned other varieties of Muscat around the world. Actually, the first one, Muscat Blanc à Petits Grains is a parent of Muscat of Alexandria, so it’s all connected. It’s thought that Muscat Blanc à Petits Grains is superior to Muscat of Alexandria, in general. It really isn’t about the superior-inferior so much. It is about what the two varieties have to give. The Muscat Blanc à Petits Grains is more aromatic, where you get the classic orange blossom, honeysuckle stuff. It’s also very expressive, whether it’s dry or if it’s fizzy, or if it’s sweet, it’s very expressive. The Muscat of Alexandria is really interesting. Whenever I do tasting classes with people and I ask them to smell and tell me what they smell, I say, “Look, if it smells like grapes, let me know, because that’s a wine made from grapes so it’s OK to say that a wine smells like grapes.” Well, wines made from Muscat of Alexandria are grapey. They basically smell like grape juice. They can be sweet, slightly aromatic, a little bit savory sometimes, but they are grapey. Also, what’s annoying or cumbersome is, why does Muscat Blanc à Petits Grains have that long of a name? It makes sense because Muscat Blanc means white Muscat. Petits Grains mean small grain or small seeds. This particular variety of Muscat, probably the oldest variety of Muscat, has small seeds, and it’s also nice and round. Actually, sometimes, it is referred to as Muscat Blanc à Petits Grains Ronds, which means round. Jedi wine master Jancis Robinson was part-editor, writer, and author of “The Oxford Wine Companion,” but she also was part-contributor on an amazing book called “Wine Grapes.” Very simple name, but a huge tome of wine parentage with the whole genealogy of every grape that they could find, and it was insane. In that book, there are at least 60 synonyms for this grape alone. Just to give you a sense: Muscat d’Alsace, Muskateller, Moscato Bianco, Moscato d’Asti, Muscat de Frontignan, Moscatel Blanco, White Muscat, Moscato d’Asti Canelli, Muscat Romain, and Sàrga Muskotàly. These are all names of wines made from Muscat Blanc à Petits Grains. It’s believed that this is the grape that was established in the Greek settlement of Massalia, which is now the southern French city of Marseille. That city is very far in the east of the southern arch of the Mediterranean coast of France near Provence. If you keep going west, what’s really cool is you hit a town called Montpellier and after you hit Montpellier is a town called Frontignan. In that town is where they think that the Romans started planting this variety. If you keep going west from there, when you’re going towards the Pyrenees, you hit this beautiful, ancient town called Narbonne. It’s thought that this particular Muscat was already established in that area by the Gauls. This thing has been around for a long time, and it wasn’t always called Muscat. The history of the word Muscat has a couple of theories. One is that these wines are so aromatic that the French use the word “musk” or “musque,” which for them is basically the aroma of musk. That aroma originated from a gland of a musk deer. They associated that musky smell with this wine. There’s a thought that Muscat comes from musk. The other theory — and this one’s really fun — the Muscat grape, when it’s on the vine because of the amount of sugar that it produces in the sweetness, it attracts bees a lot. It’s thought that there was a grape that was referenced by the ancient Greeks, and I cannot figure out how to pronounce this. Actually, when you put these two words into Google, it says, “We don’t know how to pronounce this.” I’m going to try and it is called Anathelicon Moschaton. I’m not sure what the first word means, but I know the second word is very similar to mosca, which means fly. Then, you have Pliny the Elder, who was an ancient Roman agronomist and wrote a lot about wine. He called the wine Uva Apiana, and ape means bee in Italian. I just love those historical connections that bring things together. It’s so cool. And what’s even cooler is that Muscat Blanc à Petits Grains — which is very hard to say — but DNA profiling has had a hard time finding its origins. However, they believe that this all started in Greece, and what’s interesting about that is there is a wonderful wine in Greece. It’s called Moschofilero, and it tastes just like Moscato. Awesome stuff, guys. Awesome ancient stuff. One more thing about this grape before I move on to the next one. You have experienced this particular Muscat Blanc à Petits Grains is Moscato d’Asti. That wine is from the Asti region of Piedmont. We did an episode previously about Barolo and Barbaresco talking about how important those wines are in Piedmont, but here’s another mind bomb for you: Muscat Blanc à Petits Grains, which the Italians refer to as Moscato, is the first grape to be documented in the history of Piedmont. Not Nebbiolo, not Barbera, not Dolcetto. It is Moscato. Actually, through DNA profiling, it is suggested that out there that if you see a wine with Muscat in the name, there’s a really good chance that this Muscat was a parent of that Muscat. Speaking of parents, the other Muscat I want to talk about is almost as ancient as Muscat Blanc à Petits Grains, and is actually progeny. Petits Grains, at some point, cross-pollinated with a grape called Axina de Tres Bias, which is really not around that much, and created the grape Muscat of Alexandria. I mean, how much easier is that to say, am I right? This is the other very popular Muscat. It also has dozens and dozens of synonyms. It was spread around the Mediterranean, mainly by the Romans. That is why sometimes it’s called Muscat Romain. And where Petits Grande is known for its aromatics, the Muscat of Alexandria is just known for its sweetness. It’s known for its grapiness. It can literally smell like grape juice sometimes, like Capri Sun-style. This is the Muscat in Chile that is distilled into a brandy named pisco. There’s also a wine, and you’ll see it around, that’s called Zibibbo. It’s a wine from Sicily, and they believe it’s derived from the Arabic word for raisin because these grapes are really great for making raisins. There was a big occupation by the Carthaginians in Sicily who were Arabs, and they think that’s where that came from. Also, speaking of raisins, California does make wine from Muscat of Alexandria, but California also produces raisins from this grape. Actually, to this day, this Muscat of Alexandria — and I don’t know if it’s popular — is a table grape in Britain. They grow it under glass like they did back in the day in New England. If you want to know about that craziness, check out my Zinfandel episode. If you’re drinking Moscatel from Spain, it’s Muscat of Alexandria. If you’re drinking Hanepoot from South Africa, it’s Muscat of Alexandria. In Australia, they have Gordo Blanco and Lexia, and that is also the Muscat of Alexandria. This wine is associated with sweetness. It can be very, very sweet. Zibibbo can be very sweet, but so can a lot of the other Muscats. Now, one of the things I wanted to tell you guys about is that what’s really fun is drinking Moscato dry. There’s just something so special, because the first time I experienced it, I did not know what was going on. Because I was in the same boat as you guys. The Muscats that I knew were from Italy and then just random stuff that I would try in my life. I would actually pour Zibibbo by the glass at one point in my Italian restaurant, and a lot of it is sweet. When you have a dry Moscato — whether it’s from the Muscat of Alexandria, which you actually find some really good ones in California, or whether it’s from Muscat Blanc à Petits Grains — the dry version of Moscato is so wild in that when you smell it, your nose is like, “I’m smelling Moscato.” You smell all the sweetness, you smell the orange blossoms, the honey, and the almond. Yet, when you sip it, it’s not there so much. It’s a very subtle sweetness, and it’s crazy because it’s more like a scented wine. It’s a naturally scented wine because of how aromatic these varieties are, but because the yeast has had its way with the wine and fermented to dryness, the palates are almost like river rock minerality, with these suggestions of the aromas you have on your nose showing up on the palate. They’re so refreshing, enjoyable, and balanced. They’re cool. If you ever get a chance to try a dry Moscato, do it. OK, so I hope I gave you guys a little bit of clarity there about this Moscato, Muscat stuff. It can be confusing, but if you start here, you’ll start getting a sense of it. And as you drink more wines from this family of grapes, you just know what you’re drinking. I think it’s important because I didn’t for a long time, and I hope you guys do. @VinePairKeith is here is my Insta. Rate and review this podcast, wherever you get your podcasts from. It really helps get the word out there. And now for some totally awesome credits. “Wine 101” was produced, recorded and edited by yours truly, Keith Beavers, at the VinePair headquarters in New York City. I want to give a big ol’ shout-out to co-founders Adam Teeter and Josh Malin for creating VinePair. And I mean, a big shout-out to Danielle Grinberg, the art director of VinePair, for creating the most awesome logo for this podcast. Also, Darbi Cicci for the theme song. Listen to this. And I want to thank the entire VinePair staff for helping me learn something new every day. See you next week. Ed note: This episode has been edited for length and clarity. The article Wine 101: Muscat/Moscato appeared first on VinePair. Via https://vinepair.com/articles/wine-101-moscato-podcast/ Via https://vinology1.weebly.com/blog/wine-101-muscatmoscato A bottle of 1821 Grand Constance wine meant for Napoleon Bonaparte shattered auction estimates when it sold for $30,000 last weekend at the Cape Fine & Rare Wine Auction (CFRWA) held in Stellenbosch, South Africa at the Rupert Museum. Representatives from the CFRWA predicted that the bottle would fetch between approximately $6,000-$9,000, but bidding continued well after that mark was cleared, Decanter reports. Less than a dozen bottles are believed to exist from a shipment that was destined for the island of St. Helena for Napoleon’s enjoyment. The last time one of these bottles was offered was in 2016, when a lucky bidder won the auction for approximately $1,720. Napoleon is reported to have enjoyed a bottle of his favorite Constantia wine daily, consuming approximately 30 per month. But this vintage was spared when the former emperor died in 1821 while in exile. The wine’s producer, Groot Constantia, is the oldest winery in South Africa, known for “crafting legendary” wines since 1685, according to its website. The brand is recognized as a pioneer in the sweet wine world, and the Grand Constance is a perpetual award-winner. South Africa’s renowned drinks maker, Distell, was listed as the seller, and the firm retains two more of the historic vintages in its holdings. The bottles were re-corked in 2019 to preserve the integrity of the product and guarantee that the precious wine is still drinkable. While it’s not known if the new owner is looking for a sound investment or a solid reason to celebrate, we know many people that would kindly invite them over for a world-class tasting party. The article Rare Wine Bottled 200 Years Ago For Napoleon Sells For $30K appeared first on VinePair. Via https://vinepair.com/booze-news/napoleon-rare-wine-auction/ Via https://vinology1.weebly.com/blog/rare-wine-bottled-200-years-ago-for-napoleon-sells-for-30k |
John BoothHi I am John Booth,36 years old from California,CA,USA,working in Whole Seller market,we supply different types of Beverages to the market.Here I am sharing some special tips about it. Archives
August 2021
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